St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-06-19
FOOD FOR EPICUREs.
Good Things on a Bill of Fare for
People Who Live to Eat.
OAiELETS.


Six eggs, beaten separate, cup of
milk, tablespoon of flour, stirred smooth,
salt; stir all together; bake five min
utes i'll hot Oven.-MRS. E. L. PER-
rim, 4S9 North street, ST. Paul.
CLAM SCALLOPS.
Chop SO CLANS fine and drain off in a
colander all the liquor that will come
away; mix this in bowl with cupful
of crushed crackers, % cupful of milk,
2 beaten eggs, a tablespoon of melted
butter, = teasoonful of salt, pinch
of mace and the same of cayenne pep
per; beat into this the chopped CLAIMS
and fill with the mixture clam shells or
the silver or china shell-Shaped dishes
brown in quick oven and serve in the
shells; send around sliced lemon with
them.-MRs. j. III. MCBRIDE, 453 East
Division street, Chicago.
HARICOT MUTTON.
Make a good gravy by boiling the
trimmings. seasoning with pepper and
salt. Strain and add carrots, parsnips
and onions. previously boiled tender.
Slice them in, then pepper and salt the
the mutton, brOil it brown, put it into
the gravy along with the vegetables.
Mrs. j. H. MACBRIDE, 453 East
Division street, Chicrgo, I'LL.
CORN OYSTERS.
Crate IL ears of corn, add 8 eggs, 2
per, and fry in butter.-MRs. n. 0.
AINEY, 546 Westminster street, st.
Paul.
POTATO FRITTERS.
Pare and CRATE 8 large potatoes, 6
eggs, the yelks and whites beaten sep
arately, tablespoonful cream. table
SpOOnfulS flour and tablespoonful salt
mixed and put with the whites of the
eggs; fry in frying-pan as many at a
time as the pan will hold.-NlRS. A.
RANK, Cos Dayton avenue, st. Paul.
LONDON CHEESE CAKE.
Rub the rind of large lemons with
pound of loaf sugar SO that all the yell
low part is removed; put the sugar into
over, then add the yelkS of 6 eggs, beat
it all well together and put it in jar
for use. 1t should keep for years. Any
flavor, such as vanilla, cinnamon or
rose, may be added if liked. When re-
quired for use, having made the paste
and lined the tins, mix l teacupful of
cream or rich milk with tablespoonful
of the mixture and place little on each
tart.-MRS. LIZZIE LONG, 2542 Second
avenue south, Minneapolis.
VEGETABLE OYSTER CAKE.
Select good, large-Sized oyster plant
roots, crate them and add milk and
flour sufficient to make a stiff batter,
about a gill of grated oyster plant, 2
batter, and salt: drOpit by tablespoon
fuls into hot lard; fry till brown.--MRs.
GEORGE H. OWEN, 219 Twenty-third
street, Milwaukee, Wis.
FRIED TOMATOES.
Select large, smooth tomatoes, slice
them, have some crackers rolled fine,
also eggs beaten to a frOth; dip your
tomatoes in the cracker then in the egg,
then egg then cracker; fry in hot butter
and lard, equal parts, pepper and salt
-MRs. j. p. WHITE, 191 Cayuga street,
st. Paul.
BAKED CUCUMBERs.
Take large ones, pare them, and with
pointed spoon scoop out the seeds;
either boiled or fried, and few bread
brumbS; season with salt, pepper and a
little bit of onion, and moisten with
Worcestershire sauce; fill the cucum-
berS with this, put them into an earthen
pudding dish and bake them, basting
them with gravy, or with butter and
water.-MRs. Il. II. CARR, Little Falls,
MINI.
SCALLoPED POTATOES.
Pare potatoes and slice them; take
deep pudding dish, put in layer pota-
toe, a little salt, pepper and flour sprin-
killed. over them; then another layer pO-
tatoes, an so on till dish is nearly full;
fill dish with milk, sprinkle few bread
crumbs on the top and several small
pieces of butter; bake from half to
tlree-quarters of an hour in moderate
oven, and think you will like them
very much.-MRS. CORA A. JOHNSON,
Fort Ripley, MINI.
OYSTERS.
One can of oysters, put in a saucepan,
when they come to boil put in colan-
der, drain off the juice, have platter
very hot, put oysters Oh and keep hot.